Français de l’hôtellerie et du tourisme

Paper Code: 
24FRN321
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students with specialized language skills for the hospitality and tourism industry, focusing on vocabulary, communication strategies, and cultural nuances specific to hotels, restaurants, and tourist destinations.

12.00
Unit I: 
Gastronomical and Culinary Terminology

Detailed knowledge of gastronomical & culinary terms of all kinds : of every type of food group and of cutlery, crockery, furniture, equipments and accessories used in the production of food,verbs most frequently used in writing recipes.

 

 

12.00
Unit II: 
Culinary Verbs, Regional Dishes, and Hospitality Dialogue

Verbs most frequently used in writing recipes; French regional dishes; The syntax of a French menu; personnel in a hotel and restaurant, situational dialogue for hospitality industry

Pertinent chapters from the manuals and books prescribed

 

12.00
Unit III: 
Tourism Vocabulary and Situational Dialogue

Vocabulary & situational dialogue for tourism industry

Pertinent chapters from the manuals and books prescribed

 

12.00
Unit IV: 
Financial and Management Vocabulary and Dialogue

Vocabulary & situational dialogue pertaining to accountancy, finance and management

Pertinent chapters/exercises from the manuals and books prescribed

 

 

12.00
Unit V: 
Project

Project on tourism in Jaipur / Rajasthan

 

Essential Readings: 

French for management & tourism Industry : B.Bhattacharya

 

References: 

Suggested Readings:

  1. Le Français du tourisme et de l’hôtellerie : K. Madanagobalane ; Samhitha Publications, Chennai)
  2. Français commercial : 350 exercices : Corado, Sanchez : Hachette
  3. Le français de l’hôtellerie et du tourisme, Dany, Laloy ; Hachette

e-Resources

1. https://archive.org/details/lefrancaisdelhot0000dany/page/n195/mode/2up

 

Academic Year: 
2024-2025
Course Outcomes: 

Course

Learning outcome (at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course title

 

 

 

 

 

 

24FRN321

 

 

 

 

Français de l’hôtellerie et du tourisme

(Theory)

CO73: Master classified culinary vocabulary

CO74: Describe, prepare & order from a variety of French regional menus

CO75: Play roles in a hospitality/ restaurant/airport set-up CO76: Interact/act as per etiquette in the domain of

gastronomy, hospitality, tourism and aviation

CO77:    Acquire    the    requisite language skills

CO78: Contribute effectively in course-specific interaction

Approach in teaching : Interactive lectures; Demonstrations; Listening exercises

 

Learning activities for the students : Industry Visits

-Class tests

-assessment on the basis of simulated role playing

 

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